The blade consists of three layers of stainless steel, with a VG10 core blade steel sandwiched between highly rigid and rust resistant stainless steels.The blade is structurally derived from traditional production methods used for Japanese swords, characterized by its outstanding spring-like toughness that ensures no breaking or bending.
This triple layered structure also contributes to the blade's resistance to corrosion.

This uniquely Japanese knife is perfect for use on meat, fish and vegetables and can be used for a wide variety of purposes.